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Thursday, December 8, 2011

A week ago, Trevor and I were in Florida for our fishing trip with my father in law and waking up to this...

Sunrise at 6:something in the morning at Perdido Key.

Trevor piloting the boat until the no-wake zone ends.

It was windy with the marker buoy bells clanging and the fishing lines whistling.

Dolphins played all around us.

Look at the smile on Trev's face landing his first fish of the trip. 20 minute fight.

16.75 lb 33" black drum, caught on blue crab and released alive.

13.5 lb, 31" black drum caught on menhaden and released alive.

Fishing next to the Naval Air Station at Pensacola, we saw prop training planes...

Chinook helicopters....

Jets practicing touch and go landings......

and even the Blue Angels practicing overhead.

All of that fun trip was the inspiration for last night's dinner. A fish dinner? Heck no, you know I don't care for fish. I grilled a flank steak and served it with "Blue Angel" hair pasta.

Grilled Flank Steak with Blue Angel Hair Pasta
Servings: 4

Ingredients
For the steak

1 flank steak, scored 1/4" on both sides and left out at room temp for about 1 hour

1 tsp kosher salt

1/2 tsp black pepper, coarse ground

1/2 tsp garlic powder

1/4 tsp cumin

1/4 tsp corriander

1/4 tsp chipotle chile pepper, ground

For the pasta

8 oz angel hair pasta, cooked

2 Tbsp unsalted butter

2 Tbsp diced shallot

2 Tbsp all purpose flour

2 cups half and half

1/4 cup blue cheese

1/4 tsp celery seed

1/4 tsp black pepper

1 tsp kosher salt

Instructions

Preheat your grill to 450f set up for direct heat. Tonight I was using a large Big Green Egg with lump coal filled to the top of the fire bowl and a Craycort cast iron grate system. But whatever you are using, make sure to allow enough time to get the grates fully preheated.

Mix the dry ingredients and season the steak, getting the seasoning into the scored cuts as well.

Grill the steak approximately 4 minutes per side or until it registers an internal temperature of 130f for medium rare.

Remove and rest on a raised rack for at least 10 minutes before slicing.

While the steak is resting, melt butter in a medium sauce pan over medium high heat and saute shallot for 1 minute.

Add the flour and whisk continuously for 2-3 minutes to form a blond roux.

Reduce heat to medium, add the half and half and bring to a simmer for 5 minutes, whisking occasionally until thickened.

24 comments:

Spending quality time with Dad and Grandpop is making great memories for Trevor - and you guys as well. I still talk about fishing with my "moumtain man" grandpa. Your meal looks totallly amazing - I never think to serve pasta as a side.

Wow, that's a fine fish Trevor caught and one to be VERY proud of. Love your photos of Florida and fishing. Love the pasta too. Perfect for steak.

We've landed for fuel many times at an FBO near the Pensacola base when we had our plane and lived in Mississippi heading for the islands. It's an exciting air space (and filled with a lot of what they call "hot spots" that private pilots have to avoid in the air). I could have sat at the terminal all day watching all of the planes land.Sam

I'm green with envy - sunny Florida in December - your pictures are almost cruel! All that work to catch a giant fish and then you released him?? You should have had him stuffed and given to Trevor for Christmas- then you might be the odds on favorite for Dad of the Year ...although taking Trevor fishing pretty much guarantees that title. Am I the only one who thinks that "dolphin" looks suspiciously like a shark?!?!

I just discovered your blog and you have so many nice recipes. I only have a gas grill that I use at our summer cottage in Maine and a gas grill section on on stove in New Hampshire. I will have to adjust some of your recipes but can't wait to try them. Thank you for your tip on the raised rack when letting the meat rest.